Tuesday, September 6, 2011

Velvet Chicken

Rather than a recipe, this is a technique for preparing the most deliciously moist chicken for your next stir fry.  Have you ever wondered why the chicken in the stir fry you make at home is slightly dry in comparison to takeaways, even though it's not overcooked?  According the BBC Good Food magazine, and tested by yours truly, restaurants 'velvet' their chicken, before cooking it.

Simply combine 1T of corn flour, 1T of rice wine or dry sherry (we had neither, so used a little splash of water), and an egg white, and then toss chicken pieces in the gooey mess to coat.  It's just the same as battering.  Then leave the chicken to stand on the bench for 20-30 minutes while you chop up all of your veges (we had 7 different veges tonight and it was glorious!).  The magazine suggested poaching or deep frying the chicken, so we popped it on the stove in a pan full of almost boiling water (eww deep frying!).  Then I emptied the water and popped the chicken back in the pan with a little oil to brown up a little, before stirring it into the veges and sauce, and serving.

This was really simple, and turned out wonderfully!  I hope you'll try it, let me know what you think if you do!

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